Garlicky Heirloom Tomato & Burrata Toasts with Charred Corn Soft Eggs

Burrata’s creamy Italian roots meet peak summer produce on garlic-rubbed sourdough. Charred sweet corn and soft eggs crown juicy heirloom tomatoes for a no-oven brunch that tastes like the farmers market.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 42g carbs
• 26g fat
• 6g fiber

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Ingredients

• 8 slices thick-cut sourdough bread
• 1.5 lb ripe heirloom tomatoes
• 3 fresh sweet corn ears
• 8 oz burrata balls
• 6 large eggs
• 4 garlic cloves
• 4 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/2 cup packed fresh basil leaves
• 1/3 cup crumbled cotija cheese
• 1 lime
• 1 tsp chili powder
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. 1Set a large cast-iron skillet or griddle over medium-high heat and let it get properly hot while you prep. Shuck the corn, rub the ears lightly with olive oil, and place them directly in the dry hot skillet; turn every couple of minutes until kernels are deeply charred in spots and smell sweet, about 8–10 minutes total.
2. 2Transfer charred corn to a cutting board, cool just enough to handle, then slice the kernels off the cobs into a bowl. Squeeze half the lime over the kernels, sprinkle with chili powder, salt, and half the cotija; toss and set the elote-style corn aside.
3. 3While the corn rests, rub both sides of each bread slice with a smashed garlic clove, then brush lightly with olive oil. Toast the slices in the same skillet over medium heat until deep golden and crisp on both sides, 2–3 minutes per side; keep warm on a plate.
4. 4Core and thickly slice the heirloom tomatoes into generous rounds. Season both sides of the slices with salt, black pepper, and a drizzle of olive oil so they start to release juices.
5. 5In a nonstick skillet over medium-low heat, melt the butter until foaming. Crack in the eggs, season lightly with salt and pepper, and stir slowly with a spatula, pushing from the edges toward the center until the eggs form soft, creamy curds that still look slightly wet, about 3–4 minutes; pull them off the heat immediately so they stay custardy.
6. 6Rub the remaining garlic cloves over the warm toasts one more time for extra punch. Tear the burrata over the toasts so creamy pockets land on every slice, then layer on the seasoned tomato slices, letting juices soak into the bread.
7. 7Spoon the soft scrambled eggs over and the tomatoes. Scatter the charred corn mixture generously on top, then finish with torn basil, the remaining cotija, red pepper flakes, and a final squeeze of lime.
8. 8Serve the toasts right away while the bread is still crisp at the edges and the eggs are warm and silky; offer extra chili powder or basil at the table for anyone who wants more heat or freshness.